Easy Vegetable Soup
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 tsp. oregano
- 1 can low sodium chicken broth
- 1 16-oz package frozenâ california-style vegetable
- 1 can italian diced tomatoes including juice
- 1 can black beans rinsed & drained
- 1 can dark red kidney beans rinsed & drained
- 1 can garbanzo beans rinsed & drained
- 0.5 tsp. pepper
- Carbohydrate 15.8157910119728 g
- Cholesterol 0 mg
- Fat 0.643239048141052 g
- Fiber 4.06970043911387 g
- Protein 4.73989551635764 g
- Saturated Fat 0.0876430954031029 g
- Serving Size 1 1 Serving (113g)
- Sodium 205.69829335294 mg
- Sugar 11.7460905728589 g
- Trans Fat 0.14554946007281 g
- Calories 86 calories
I'm not sure about you, but I always feel a little bit better about myself after I've had a big bowl of soup for lunch. It's like a warm hug from the inside out. And this recipe for Easy Vegetable Soup is no exception. It's hearty, healthy, and satisfying, and it's so easy to make that I don't even have it written down!
To make this soup, you start by adding some frozen vegetables to boiling chicken broth. Then, you reduce the heat and simmer the soup until the vegetables are tender. Once the vegetables are tender, you add in all the other ingredients: diced tomatoes, black beans, kidney beans, garbanzo beans, oregano, and pepper. You can also add any other vegetables you like, such as corn or green beans. Just be sure to use low-sodium or sodium-free ingredients whenever possible.
Step-by-step
- Add the frozen vegetables to boiling chicken broth, reduce heat and simmer.
- Add all the other ingredients and allow to simmer for at least 10 minutes.
- You can add corn or green beans or just about any veggie you like.
- Use low-sodium or sodium-free whenever possible.
